Duck Breast Confit – Cuso Cuts

Ingredients

• Duck breast (1-1.5 pounds per person)
• 4 Rosemary branches
• 2 Whole heads of garlic (halved)
• 5 sticks butter
• 1 pound noodles
• 1 tbsp classic pesto (more if you like)
• Score the skin on your duck into cubes using a Chef’s Knife
• Place four sticks of butter in an oven-proof pan
• Melt the butter
• Put two pieces of rosemary on the bottom.
• Turn the duck, skin side down, into the pan.
• Put two more pieces of rosemary on top, along with another stick of butter
• Arranged the halved garlic at the four corners of the pan.
• Put it in your smoker until it reaches 125F interior temperature.
• Remove from the smoker, and transfer the duck to a searing pan, skin side down, with salt and pepper.
• When you see a golden brown crust, your duck is all dressed for the show.
• Boil up some noodles, and mix them with pesto.
• Lay slices of the Duck Breast Confit on top for a beautiful presentation.